Food & Wine

  • mealfitforaking

    Fit for a King

    BY:Ross

    The Content of Tables:  Cooking Lesson #3 Several years ago, King Juan Carlos of Spain lunched at a famous and exclusive restaurant in New York City. The proprietor had gone to great lengths to research Spanish cuisine and served a variation on a traditional Spanish roast suckling pig.  According to urban legend — although the […]

    Read More Posted In: Food & Wine / General Food / Main Course
  • 28429_old_fashioned_620

    The Jack Frost

    BY:Josh and Brent

    Josh’s mom knows a good cocktail when she sees it, so when she sent us this recipe, we had to share.  It might just help you make your way through the last few weeks of winter. The Jack Frost Ingredients 1 tbsp Drambuie 2 tbsp Bourbon 1/4 cup Orange Juice 1 dash Grenadine 1/4 cup […]

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  • But is it art?

    A Heart-y Meal

    BY:Ross

    The Content of Tables:  Cooking Lesson #2 Is the cook an artist and is cooking an art?  In our times – when individual heroism often seems to be a product of media hype, when fortunes are more often made by cagey (and suspect) dealings than by pulling oneself up by ones bootstraps, where politicians are […]

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  • trio of reds

    Valentine Trio of Reds

    BY:Josh and Brent

    Sorbet in winter? Why not? Especially for Valentines Day. Sometimes you need to cool things down after a hot dinner, a warm bath for two, and, well…just general all-around Valentines Day steaminess. Just because there’s not a lot of fresh fruit available in winter doesn’t mean you can’t enjoy sorbet. Sorbet can easily be made […]

    Read More Posted In: Dessert / Food & Wine / Vegetarian
  • IMG_9988

    Snowy Day Candy

    BY:Josh and Brent

    Kids love the idea of a snow day, and how fun is it when mom actually LET’S them bring snow inside the house?  (Didn’t you ever try to preserve snowballs in a ziplock bag in the freezer?) This is what intrigued us about this recipe submitted by one of the contestants in our Beekman 1802 […]

    Read More Posted In: Food & Wine / General
  • potatoesnewman

    Potatoes Newman

    BY:Josh and Brent

    Although this has long been our favorite way to prepare potatoes, we’ve never had a proper name for them. We kept calling them “those potatoes that Jane made.” “Jane” is “Jane Newman,” a former colleague of ours who has since moved to Africa and begun a tremendous charity project.  But if we’re going to post […]

    Read More Posted In: Food & Wine / General / Side Dishes & Salads / Vegetarian
  • thecontentoftables

    The Content of Tables

    BY:Josh and Brent

    What better way to spend a chilly, snowy winter than in the kitchen and around a warm stove? As we put the final touches on the first Beekman 1802 cookbook, Heirloom Recipes (due in October 2011), we thought we’d get back to basics so that everyone can develop some heirloom recipes of their own (and […]

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  • baked-potato-soup1

    No Recipe Soup

    BY:Ross

    I had a friend, with whom I used to cook quite often, who would never stray from a recipe. If a specified ingredient were unavailable, he preferred to change the menu. When I would make a substitution or try a variation, the results were always viewed with deep suspicion.  It was as though there were […]

    Read More Posted In: Food & Wine / General / Soups
  • eatmorefruit

    Beekman 1802 Generous Fruitcake

    BY:Josh and Brent

    Fruitcake became popular in Europe in the late 16th century, an ingenious idea resulting from imperialism’s influx of exotic fruits and cheap sugar.  The fruit was preserved by soaking it in concentrated sugar water. What better way to eat candied fruit than wrapping it in cake?! It’s unclear when someone had the brilliant idea to […]

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  • IMG_7138

    The Generous Fruitcake Recipe

    BY:Josh and Brent

    Most fruitcakes are heavy with lots of strangely colored dried fruits. This fruitcake has only fruit that we really like.  It can be adapted to include (or exclude) whatever fruits you like. Makes two 1 ½  lb fruitcakes. Ingredients 1 ¼  cups chopped dried Calimyrna figs (about 6 oz) 4 ½  cups chopped dried fruits, […]

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